Monday, July 6, 2009

Independence Berry Cobbler

What comes in a close second to BBQ and fireworks on the 4th of July? Dessert of course! No Independence Day shindig is complete without bellies filled with the tastiest food and smiles on everyones faces. That is why there is no better way to end your meal than with the colorful burst of a berry cobbler. This dessert is filled with natures own red and blue berries and all you have to do is add the white with some vanilla ice cream plopped on top of the 'just out of the oven' hot cobbler. Nothing says independence better than American farm gown berries in the colors of our flag, straight from the ground and right into our mouths.

And when the sparklers burn out...there's always leftovers!

3 pints of blueberries
1 pint blackberries
16 oz. package strawberries
3 peaches, peeled and sliced
2/3 cup granulated sugar
2 1/2 tablespoons corn starch
1 lemon (juiced)
1/8 teaspoon salt

4.5 ounces flour (apx. 1 cup)
1/4 cup granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
6 tablespoons chilled butter (cut into small pieces)
1/2 cup half and half
3 tablespoons raw sugar
1 tablespoon of egg white

1. Preheat over to 350 degrees
Prepare filling: 
2. In 13x9 baking dish coated with cooking spray, combine blueberries, blackberries, strawberries and peaches
3. In separate bowl, combine the remaining ingredients for filling - 2/3 cup sugar, 2 1/2 tablespoons corn starch, 1/8 teaspoon salt - pour over fruit and toss with hands
4. Squeeze the juice of one lemon over filling mixture
Prepare topping: 
5. In a medium bowl, combine flour, 1/4 cup sugar, 2 tablespoon cornstarch, baking powder and salt - stir
6. Cut butter into flour mixture with a pastry blender or a knife and fork until it resembles corse meal
7. Add half and half and gently kneed dough until just moistened 
8. Drop dough by spoonfuls over the top of the fruit filling mixture, making sure to evenly space the dough
9. Combine raw sugar and egg white - sprinkle over the top
10. Bake at 350 for 50-60 minutes or until the topping is browned
11. Let stand 10 minutes and serve with vanilla ice cream 

*inspired by a recipe from Cooking Light Magazine